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To celebrate National Ice Cream Month we asked some of our favorite bloggers to share their indulgent ice cream creations to inspire you to treat yourself this summer. This ice cream cupcake fusion was created by Sarah of The Cyclist’s Wife.

Yield: 12-14 Cupcakes

½ gallon of your favorite Tillamook Ice Cream
1 (15oz) package of Oreo cookies
1 (11oz) package of Nilla Wafers
½ cup melted unsalted butter
1 jar of your favorite caramel sauce (or make your own), I prefer Mrs. Richardson’s
Any additional toppings

Place all of the Oreo’s or Nilla Wafers in a Ziploc bag and smash them to bits with a rolling pin, then dump them in a large bowl.Reserve about 10% of the cookie crumbles in a separate bowl (use these to top later). Pour melted butter into cookie crumbles and mix well. Using a spoon, press 2 tablespoons of cookie crumbles into each slot of a cupcake tin. Use liners and remove them after re-freezing the dessert.

Use a standard scoop of ice cream for each cupcake and press it into the cookie crumbles with a spoon. Pour caramel over the top of all the cupcakes. Add reserved cookie crumbles to top each cupcake. Add any additional favorite topping of your choice. Pour more caramel on top if your heart desires. Place the tin in the freezer and re-freeze those cupcakes for a few hours. Enjoy!

Keep up with Sarah and her blog at The Cyclist’s Wife.

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